Pod the peas and blanch for around 2 to 3 minutes. Add the mint to the water to infuse before adding the peas. Make sure they are cooked but retain their lucious green colour or your soup will look dull.

Once cooked, drain the liquid into a seperate bowl as you will need some of it in a minute. Pop the peas into a blender and add the cooking liquid so that it just covers the peas. Blend into a puree and season to taste.

Add nearly all of the creme fraiche or cream, approximately 150g , then pulse with the blended peas. Finally, serve into warm bowls, add a dollop of cream, and sprinkle over crispy pancetta if you fancy an extra crunch and taste.

Romana Courgette Salad

Courgette Salad

Our beautiful Romana courgettes are firm and refreshing, ideal enjoyed raw. Try them in this quick and delicious salad...

Slice the Romana courgettes thinly, you can use a mandolin if you have one. Roughly quarter the tomatoes and cut the Pecorino in small pieces.

Then shell the walnuts, shred the basil leaves and mix all the ingredients together. Dress with a the olive oil and lemon juice, tossing everything together with a pinch of salt. Add the pomegranate seeds to decorate.

Rainbow Trout with Pickled Cucumber

Peel the cucumbers and slice thinly. Sprinkle with the salt and mix well. Leave for 10 minutes, then rinse with cold water. Drain any excess liquid, then return to a large bowl.

Grate the ginger and finely chop the dill. Mix with the sugar and vinegar, then add the cucumber and mix well.

Refrigerate for at least 3 hours before serving.

For the trout, season with salt and pepper and place on some tin foil, leaving enough to wrap the fish. Add a small knob of butter to the top of each fillet, and some slices of lemon. Add a dash of white wine and seal the foil packets. Bake for 8-10 minutes at 180C.

First of all, soak gelatine sheets in cold water and chop the strawberries to your desired size.

Crush the digestives to fine crumbs, melt the butter and mix it with the crumbs, stirring well. Put the mixture into a round cake tin and press down with the back of a spoon until you have an even layer. Leave to cool in the fridge.

Mix the fromage blanc and the juice of half a lemon with the sugar until smooth and creamy. Pour 100ml of cream into a pan and heat it until it boils. Then remove from the heat, squeeze the gelatine and add it to the cream, then add the fromage blanc and the chopped strawberries.

Whip the remaining cream until firm and gently add it to the mixture. Then pour into the tin and leave to rest in the fridge for at least 3 hours.

In the meanwhile, prepare the topping by mixing the rest of the strawberries – saving a few to decorate your cheesecake – sugar and lemon juice in a blender.

When you are ready to serve the cheesecake, run a knife between the cake and the tin, remove the cheesecake and decorate it with the strawberry topping and some halved gariguettes.

COMMENTS:

29/11/2012 - hlodhi said :

I cannot thank you more than enguoh for the content on your web site. I know you add a lot of time and energy into all of them and really hope you know how considerably I enjoy it. I hope I am able to do a similar thing for someone else at some point.

29/05/2012 - emmanuelle.baig said :

Where do I find guariguettes in London ? And at an affordable price? Or do I need to go back to Nimes to get any...

11/05/2012 - bradleybrown said :

Re; Pea recipe which looks good, the word is separate NOT seperate

11/05/2012 - bradleybrown said :

Re; Pea recipe which looks good, the word is separate NOT

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